Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 16 Issue 2
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- Pages.117-124
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- 1983
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Quality Change in Precooked Sardine during Frozen Storage
자숙 정어리육의 동결저장중의 품질변화
- SUH Jae-Soo (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- LEE Kang-HO (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- JO Jin-HO (Department of Food Science and Technology, National Fisheries University of Pusan)
- Published : 1983.04.01
Abstract
Qualify changes of the precooked frozen sardine (Sardinops melanosticta) during frozen storage were investigated by measuring extractable protein, expressible drip, available lysine and lipid oxidation as peroxide value. Fresh sardine was dressed, washed in chilled water, cooked in boiling water to have
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